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Cabbage (<i>Brassica oleracea</i> or variants) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts, it descends from <i>B. oleracea</i> va
Cook with White cabbage
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Cabbage (<i>Brassica oleracea</i> or variants) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts, it descends from <i>B. oleracea</i> var. <i>oleracea</i>, a wild field cabbage. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. It is a multi-layered vegetable. Under conditions of long sunlit days such as are found at high northern latitudes in summer, cabbages can grow much larger. (Wikipedia)
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What science says
compound effect
“Hydration properties, i.e., water holding capacity (WHC) and swelling capacity (SWC), of the two residues were also determined after hot air drying at 60–80°C. The effect of particle size of dietary fiber powder, which was obtained by grinding dried residues, in the range of 63–450 μm, on the hydration properties was also evaluated and discussed.”
lime residues and outer leaves of white cabbage→affect→hydration properties
